Pasta with bacon, rosemary, and very ripe tomatoes from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 262) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Emily Hope on October 07, 2021

    Made this with a bunch of tomatoes from the garden. It was fine-to-good, though I think having delicious tomatoes makes a big difference here. Not especially memorable, but a quick end-of-season pasta for after we have had our fill of raw tomatoes + pasta + garlic and oil.

  • westminstr on October 06, 2015

    I made this dish again because I had to use up some bacon and a partially used box of tomatoes. This time I liked the sauce a lot, it was better and easier with canned tomatoes. Wasn't crazy about the texture of the bacon though, next time I think I will not bother to remove it from the pan before adding the tomatoes.

  • westminstr on September 18, 2013

    This was pretty easy. I also increased the tomatoes a bit, plus I took the extra step of peeling them to improve the texture of the sauce. We thought it was good but at the same time with so many excellent pastas in the world I don't know if I'll rush to make it again.

  • amraub on September 06, 2012

    Quick and simple. I increased the tomatoes slightly to make it a bit saucier (I used 4 medium) and was very glad I did.

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